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Chicken and Vegetable Tikka Masala

This non-authentic take on Tikka Masala is dairy free and full of vegetables. It is not exactly like it is when you get it at a restaurant, but it is delicious!
Cuisine: American, Indian
Keyword: Tikka Masala


  • 1 lb chicken breast diced
  • 1 tbsp olive oil
  • 30 oz tomato puree or sauce
  • 1 cup full fat coconut milk or cream
  • 1 cup broccoli heads
  • 2 cup fresh spinach
  • 1/2 cup carrots diced
  • 1/2 cup peas
  • 1 cup green beans
  • 1 medium russet potatoes diced
  • 1 cup uncooked rice

Spice Mixture

  • 2 tbsp garam masala
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp turmeric
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1-2 tsp cayenne
  • 1 tbsp salt
  • 2 tsp black pepper


  • In a large pot on medium heat, cook cubed chicken with a little salt in a deep skillet with the avocado oil. If you can handle garlic, add some minced garlic with the chicken.
  • While chicken is cooking, chop your vegetables and pour all of your spices into a small bowl.
  • Remove chicken from the pot and set aside. Add spices into pan and stir them around to toast them. This brings out the flavor even more!
  • Pour in tomato puree or sauce and stir well. Simmer for a bit.
  • Add in your vegetables and simmer on low/medium for about 30 minutes, or until they've softened.
  • Stir in coconut cream and chicken.
  • Allow to simmer on low for 30 minutes-1 hour. Stir regularly. The longer it simmers, the better the flavors.
  • Cook basmati rice towards the end of your simmering time.
  • Serve curry and rice together and top with some curry roasted cashews (if you are in low-fodmap elimination phase or do not handle cashews well, omit them)!